WATERMELON SALSA

Sweet, savory and crunchy salsa accompanies grilled pork or chicken rather nicely. Try it with tortilla chips as a refreshing alternative to a tomato salsa.

Servings 8 servings, ½ cup each

Prep: 20 mins

Total: 20 mins

 

INGREDIENTS

3 cups finely diced seeded Enzed Exotic’s watermelon,

2 jalapeno peppers, seeded and minced

½  cup chopped coriander

¼ cup lime juice

¼ cup minced red onion, (about ½ a small onion)

¼ teaspoon salt, or to taste

 

DIRECTIONS

Place watermelon, jalapenos, coriander, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.

 

Tip: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you lift it.

 

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

 

NUTRITION FACTS

Calories 26, Sodium 75 mg, Carbohydrate 7 g, Fibre 1 g, Protein 1 g, Potassium 122 mg. Daily Values: Vitamin C 60%.
Percent Daily Values are based on a 2,000 calorie diet

 

Prawn and Watermelon Salad

2 Tbsp. olive oil

500gms. peeled, deveined medium prawn

2 tsp. fresh thyme

4 cups sliced bok choy

1 cup cherry tomatoes, halved

2 1-inch slices seedless watermelon, halved

Small limes, halved

Feta cheese (optional)

Fresh thyme sprigs

Method 

Heat 1 tablespoon oil in large skillet over medium-high heat. Add prawn and cook and stir 3 to 4 minutes, until shrimp are opaque. Transfer prawns to bowl; stir in thyme. Add remaining olive oil, bok choy, and tomatoes to skillet; cook and stir 1 minute. Return prawn to skillet; cook and stir 1 minute more. Season with salt and pepper.

Serve prawn and vegetables with watermelon. Squeeze lime juice on salads; sprinkle feta and thyme sprigs. Serves 4.